Original stone walls artistically meld into the contemporary design of the open-kitchen and dining room. The skilled chef puts out creative, advanced preparations of fresh, regionally sourced foods. Everything from the breads to the sauces is made in house. Seasonally inspired dishes of pheasant, bison and trout are a tribute to the area's hunting traditions, while the barley pilaf, root vegetables and mushrooms are representative of the gatherers. The bone-in ribeye can't be beat.
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